White Bean and Chorizo Soup-MW

Hope Wasylenki


I picked up some chorizo on sale at the store and wasn't sure what to do with it, so checked it out online. I found some really great soup recipes, but decided to adapt them - and I created this. HEAT alert since I did use the spicy chorizo - but my hubby LOVED it.

Originally posted at grannysdelights.info/...ge-stew.html

★★★★★ 1 vote
Makes about 5 quarts
25 Min
1 Hr
Stove Top


Add to Grocery List

1 lb
white beans, dried (great northern, navy)
1 lb
chorizo (mexican sausage) or italian sausage
1 large
onion, diced
bell pepper, diced
3 clove
garlic, minced
5 c
vegetable broth*
3 c
1 can(s)
(6 oz) tomato paste

How to Make White Bean and Chorizo Soup-MW


  • 1Look and pick over beans. Place into a pot or container - add water to a level 2 inches above beans. Soak beans overnight.
  • 2If all you found was link sausages, then remove sausage from casings. Crumble sausage into saucepot and cook over medium heat until about halfway done - breaking meat up as you cook.
  • 3Add onion and cook, stirring frequently, for about 8 more minutes (until onion turns golden). Add garlic and bell pepper and cook for an additional 5 minutes.
  • 4Drain soaked beans and add to sausage mixture. Add remaining ingredients and bring to a boil.

    Reduce heat and simmer for 1 1/2 - 2 hours or until beans are tender.

    Season with salt and pepper prior to serving.
  • 5*Substitutions
    For the beans: 4 cans cannelini or great northern beans (reduce simmer time to about 30-45 minutes)
    For the vegetable broth: 1-46 oz can V-8* vegetable juice.
  • 6Author's Note: You could easily put everything into a crock pot after soaking beans and browning sausage/onions. Cook on LOW for 7-10 hours. Season with salt/pepper before serving.
  • 7As pictured: I cooked 1 pound great northern beans in my pressure cooker with 6 cups of water (HIGH pressure - 30 minutes). To the undrained beans I added 1 - 12 oz bag of frozen diced onion, 1 - 10 oz bag of frozen diced green bell pepper, 1 - 46 oz can of V-8* vegetable juice, 1 packet Swanson Vegetable Flavor Boost, 1 heaping tablespoon pre-minced garlic, 1/2 tsp salt, 1 tsp pepper and the cooked, crumbled sausage. I brought it up to a light boil and dropped the temperature to low - then let it simmer, covered, for about 45-60 minutes.

    *V-8 is a registered trademark of the Campbell Soup Company.

Printable Recipe Card

About White Bean and Chorizo Soup-MW

Course/Dish: Bean Soups, Other Soups
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Hashtags: #chorizo, #white beans

Show 1 Comment & Review

How To Pair Soups And Wine Recipe

How to Pair Soups and Wine

Kitchen Crew @JustaPinch

Pairing soups and wine can be tricky. Besides there being many types of soup (stews, chowder, broth-based, etc.), soups are liquid and pairing liquid with liquid is strange. In reality,...